Name: Eggplant Casserole #6
Ingredients: 3 lg Eggplants; 1 md Onion; chopped; 1/2 Stick butter or margarine; 1 c Fresh or canned crabmeat; 1 c Cleaned shrimp; 4 sl White bread; Milk; Bread crumbs; Salt & pepper to taste

There is nothing which my heart desires more than to see you, the members of this church, distinguished for holiness. It is the Christian's crown and glory. An unholy church? It is of no use to the world and of no esteem among men. Oh, it is an abomination, hell's laughter, heaven's abhorrence. And the larger the church, the more influential, the worse nuisance does it become when it becomes unholy. The worst evils which have ever come upon the world have been brought upon her by an unholy church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy		Casserole	8	Servings

INGREDIENTS

3	lg	Eggplants
1	md	Onion; chopped
1/2		Stick butter or margarine
1	c	Fresh or canned crabmeat
1	c	Cleaned shrimp
4	sl	White bread
		Milk
		Bread crumbs
		Salt & pepper to taste

INSTRUCTIONS

Boil the eggplant in salted water until tender. Drain and mash. Saut. the
chopped onion in the butter or margarine. Add shrimp and crabmeat and cook
until shrimp are pink. Pour enough milk over bread slices to soak well.
Squeeze the bread and add to the eggplant mixture. Season with salt and
pepper to taste. Add the eggplant mixture to shrimp and crab mixture. Pour
into well greased casserole. Top with bread crumbs and bake at 350 degrees
for 20 minutes. Serves 8.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Who hears \”Depart from me, for I never knew you\”?”